32,93 €
36,59 €
-10% with code: EXTRA
Alternative Baker
32,93 € 
- We will send in 10–14 business days.
AN IACP AWARD-WINNING COOKBOOK 100+ Recipes Featuring Corn, Oat, Chestnut, Almond, Buckwheat, Sorghum and Other Gluten-Free Flours Discover a Unique Palette of Textures, Tastes and Fragrances You Never Knew Existed Have you indulged in a golden corn flour biscuit that tastes like sunshine, or experienced the earthy sweetness of chestnut flour? Did you know teff flour smells of malted chocolate milk, and mesquite flour of freshly-baked gingerbread? Set aside your bland all-purpose flour to celeb…
36.59
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- Author: Alanna Taylor-Tobin
- Publisher: Page Street Publishing
- Year: 2016
- Pages: 272
- ISBN-10: 1624142036
- ISBN-13: 9781624142031
- Format: 20.3 x 22.6 x 2.3 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
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Description
AN IACP AWARD-WINNING COOKBOOK
100+ Recipes Featuring Corn, Oat, Chestnut, Almond, Buckwheat, Sorghum and Other Gluten-Free Flours Discover a Unique Palette of Textures, Tastes and Fragrances You Never Knew Existed Have you indulged in a golden corn flour biscuit that tastes like sunshine, or experienced the earthy sweetness of chestnut flour? Did you know teff flour smells of malted chocolate milk, and mesquite flour of freshly-baked gingerbread? Set aside your bland all-purpose flour to celebrate the compelling flavors of a wide array of nut- and grain-based alternative flours that are packed with flavor and are good for you, too. From peak-of-season fruit pies nestled in an irresistibly crunchy crust, to cookies that positively melt in your mouth, author Alanna Taylor-Tobin offers more than 100 wholesome treats utilizing easily accessible alternative grains and flours for every taste and baking level. Now let's get baking--let's reinvent dessert.EXTRA 10 % discount with code: EXTRA
32,93 €
36,59 €
We will send in 10–14 business days.
The promotion ends in 23d.01:40:43
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Alanna Taylor-Tobin
- Publisher: Page Street Publishing
- Year: 2016
- Pages: 272
- ISBN-10: 1624142036
- ISBN-13: 9781624142031
- Format: 20.3 x 22.6 x 2.3 cm, minkšti viršeliai
- Language: English English
AN IACP AWARD-WINNING COOKBOOK
100+ Recipes Featuring Corn, Oat, Chestnut, Almond, Buckwheat, Sorghum and Other Gluten-Free Flours Discover a Unique Palette of Textures, Tastes and Fragrances You Never Knew Existed Have you indulged in a golden corn flour biscuit that tastes like sunshine, or experienced the earthy sweetness of chestnut flour? Did you know teff flour smells of malted chocolate milk, and mesquite flour of freshly-baked gingerbread? Set aside your bland all-purpose flour to celebrate the compelling flavors of a wide array of nut- and grain-based alternative flours that are packed with flavor and are good for you, too. From peak-of-season fruit pies nestled in an irresistibly crunchy crust, to cookies that positively melt in your mouth, author Alanna Taylor-Tobin offers more than 100 wholesome treats utilizing easily accessible alternative grains and flours for every taste and baking level. Now let's get baking--let's reinvent dessert.
Reviews